Roasted Potato & Rye Bread for #twelveloaves

The challenge for the #TwelveLoaves Baking Group this month is to make breads with root vegetables. I had picked up some lovely purple potatoes from the local farmer’s market so now all I had to do was figure out what kind of bread to make.

As luck would have it, David, aka the Rye King, of the Artisan Bread Bakers FB Group, enticed us to bake Roasted Potato & Rye Bread for the BOM (bread of the month).

So I decided to combine the two themes and submit the BOM to Twelve Loaves. Or, maybe I should say I made Twelve Loaves for the BOM. Take your pick, but I do hope you’ll enjoy this crusty and delicious Roasted Potato, Rosemary & Rye Loaf.

 

Roasted Potato, Rosemary and Rye Bread

David of HearthBakedTunes adaptation from Bread by Jeffrey Hammelman

Ingredients:

Pate Fermente:

• 9.6 oz Bread flour
• 6.2 oz Water
• 0.2 oz Salt
• 1/8 tsp instant dry yeast
  

Final Dough:

• 17.6 oz Bread flour
• 4.8 oz whole grain Rye flour
• 13.3 oz Water
• 0.6 oz Salt
• 1 1/4 tsp yeast
• 8 oz roasted potatoes *
• 2 -3 tablespoons chopped fresh Rosemary
• 16 oz Pate fermente

* Note from David: Roast potatoes whole, do not cook them with oil and salt and seasoning. Trust me, because I made this with a friend and she roasted the potatoes with olive oil and rosemary and they became too crispy and the finished product was compromised.

 

Directions:

Prepare the Pate Fermentee

Prepare the Pate Fermentee the day before you plan to make the bread. Add all of the ingredients in a medium bowl and mix using a wooden spoon or Danish dough whisk until just smooth. Allow the preferment to sit at room temperature for 16 hours.

Mix the Dough:

The next day, add all the ingredients to bowl of a stand mixer (except for the preferment) and mix at first speed for three minutes. While the dough comes together add the preferment in small chunks. Then mix on second speed for 4 minutes. The gluten will be moderately developed and the dough should be supple.

 

Bulk Fermentation:

Let the dough bulk ferment for 90 minutes, and complete one fold after 45 minutes.

 

Shape and Proof the Loaves:

Shape loaves into round boules or batards. Proof the loaves in proofing baskets or on parchment-lined baking sheets or a bread board for 45 – 60 minutes.

 

Score the Loaves:

Carefully turn the loaves out from the proofing baskets (if using) onto parchment paper sprinkled with cornmeal.

 

Score the loaves using the pattern of your choice. I got a little creative with my scoring this time mainly because the first score I made (a square around the top) was too small so I just added more slashes around the sides.

 

Bake the Loaves:

Preheat the oven to 450 degrees with a baking stone on the middle rack.  Alternately, you can bake the loaves in a La Cloche or other type of Bread Pot or Dutch Oven.

Slide the first loaf onto the preheated stone and spritz the loaf with water using a spray bottle. Spritz the loaf a total of 3 times during the first few minutes of baking. Bake the loaf at 450 until done (about 40 minutes). Rotate the loaf for even baking and remove the parchment paper to allow the bottom to bake through. It might be necessary to reduce the oven temp after twenty minutes due to the starch from the roasted potatoes.

Carefully remove the loaf from the oven and place it on a wire rack for cooling.

Repeat the baking process with the remaining loaf.  If you turned the oven temp down, preheat it again to 450 degrees F. before baking the 2nd loaf.

Slice and Enjoy!

 

I invited a friend over to help me taste test this bread. He’s originally from Eastern Europe. He took one bite and said  it reminded him of the bread he grew up eating. If you’re wondering why there is only one bread in the photograph, it’s because I sent the other loaf home with him to enjoy.

 

I’m sharing these loaves with:

BYOB - Il Cestino del Pane

 

Happy Baking!

Cathy

Roasted-Potato Bread with Garlic & Rosemary

I pushed the limits on this Roasted-Potato Bread.  This was one of the breads the Mellow Bakers made for October.  I made it in October, but pretty much at the eleventh hour so I didn’t have time to post about it. So, here it is November 1st and I’m posting about it.

Not only did I push the limits for making this bread in the appropriate month, but I also pushed the limits of the bread itself.  I made the Pâte Fermentée early Friday morning and let it rest on the counter for the recommended amount of time (12 to 16 hours), then I retarded it in the refrigerator for two days.  We used this method of retarding the dough in the BBA Challenge with Peter Reinhart’s Potato Rosemary Bread.  However, the Pâte Fermentée didn’t rest on the counter as long with that bread. 

I hadn’t intended to retard the dough, but Friday night, I was too tired to spend several hours baking bread so I decided at the last minute not to bake it.  So I put the Pâte Fermentée in the refrigerator and there it sat until Sunday afternoon.

On Sunday afternoon, I took the Pâte Fermentée out of the refrigerator, cut it up into chunks using a bench knife, then I covered the pieces and let them warm up on the counter while I mixed the rest of the ingredients.

 

This dough was a bit too heavy to be mixed in my mixer so I ended up mixing and kneading it by hand.

Then I placed the dough in a greased bowl to bulk ferment for 2 1/2 hours.

After the dough had doubled in size, I cut it into two pieces and shaped each one lightly into a round.

When the dough had relaxed sufficiently, I shaped one round into a boule and placed it seam side up in a round floured banneton.  Then I shaped the other round into an oval loaf and placed it seam side up in an oval floured banneton.  I used a combination of all-purpose and rice flour to dust the bannetons.  It seems to keep the flour from sticking to the bannetons.

Then I covered the bannetons with plastic and let the loaves proof for an hour and half.  Now, when I said I was pushing the limit, I wasn’t kidding.  I finished this process at 6:50 pm and right as I was placing the plastic over the loaves, I got my first Trick or Treaters for the evening.

 

The doorbell rang non-stop for about an hour and a half.  About the time the dough had risen sufficiently, the doorbell stopped ringing quite so much.

 

So I was able to take the dough out of the bannetons.  It just plopped out (gently). It didn’t stick at all.

I placed each loaf on parchment paper.

Then scored the oval loaf down the middle. 

Then I scored the round loaf.

I baked each loaf on a baking stone with a steam pan underneath for about 40 minutes.  While the first loaf was baking, one of my neighbors came by with his young son to Trick or Treat and we got busy talking about gardening. I almost left one of the loaves in the oven too long, but never fear, both loaves turned out fine.

This is the oval-shaped loaf.  It’s good!  I tried it but forgot to get a crumb shot.

 

The round loaf is my favorite.  I don’t want to cut it yet. I just want to look at it.

I’m very pleased with the way these loaves turned out.  So I’m sending them to be YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.

 

If you’re looking for the formula for this delicious Roasted Potato bread, you can find a version at WildYeast or livinginthekitchenwithpuppies.  My version also includes roasted garlic and chopped fresh Rosemary from my garden.

Be sure to check out what the other bakers have been up to in the Mellow Bakers group.  There are some awesome braided breads out there.

The Mellow Bakers group was started by Paul at Yumarama. We’re baking breads from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.

Thanks for joining us in the Bread Experience bread-baking blog. 

Happy Baking!
Cathy